Indian-Style Creamed Corn with Naan, Coriander and Toasted Spices
by Jessica Elliott Dennison
25 minutes total
This is half way between a dahl and a curry, where a few tins of regular sweetcorn are transformed into something fragrant and special by the help of the spices from the back of your cupboard. I’ve suggested using a stick blender to give your corn a nice creamy texture, but if you don’t have one, don’t worry, just mash some of the corn by hand using a potato masher instead.
- 6 tablespoons rapeseed (canola), light olive or coconut oil
- 1 onion, peeled and finely sliced
- 3 garlic cloves, peeled and finely sliced
- 2 x 340 g (11 1/2 oz) tins of sweetcorn, drained
- 2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 tablespoon curry leaves (optional)
- 1/2 - 1 teaspoon of dried chilli (hot pepper) flakes (depending on how spicy you want it)
- 1 lemon
- sea salt flakes
- 1 large naan or 2 chapatis
- handful of coriander (cilantro) leaves
- Onion > leek
- Ground coriander > garam masala
- Lemon > Lime
First, heat 4 tablespoons of oil over a medium heat in a wide pan. Add the onion and garlic, reduce to low, then fry for 15 minutes until soft and translucent. Stir occasionally and add a splash of water if beginning to catch.
Add half the corn to a jug with a splash of water. Then, using a stick blender or food processor, blitz into a rough pulp.
Add 2 tablespoons of oil to the onion, then add the spices and curry leaves. Stir for 1–2 minutes until fragrant, then add the creamed corn and reserved kernels. Add the zest of one lemon and the juice of half, plenty of seasoning to taste, and a splash of water to loosen if it’s too thick. Cut the remaining lemon half into wedges.
Meanwhile, use tongs to heat the naan bread directly over a gas flame for a few seconds until lightly charred. You can also do this in a hot pan or oven.
Divide the corn and naan between two plates. Roughly tear over the coriander and serve with a lemon wedge each.